Warm Gingered Chicken Salad with Crispy Greens Recipe

This chicken salad is the perfect summer meal, it is quick and easy to prepare after a long day.

August 2005

  • chicken-salad
    The marinade adds a different flavor to the chicken and it goes nicely with the oranges in the salad.
    Photo by GettyImages/maymayv
  • chicken-salad

Yield: 4 servings

Here's a delightful warm-weather salad. 


  • 1/2 cup mayonnaise
  • 2 teaspoons rice wine vinegar OR white wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 1 tablespoon orange juice
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
  • 6 cups torn romaine lettuce leaves
  • 1 small bunch watercress, optional
  • 4 ounces snow peas, optional
  • 2 oranges, peeled and sectioned OR 1 can (11 oz.) mandarin oranges, drained, optional


  1. In a small bowl, combine mayonnaise, vinegar, soy sauce, honey, ginger and salt. Reserve 1/4 cup mayonnaise mixture for grilling.
  2. Stir orange juice into remaining mayonnaise mixture; reserve for greens.
  3. Grill or broil chicken, brushing with reserved 1/4 cup mayonnaise mixture, for 12 minutes, or until chicken is thoroughly cooked, turning once.
  4. In a large bowl, toss lettuce and watercress with reserved orange juice mixture.
  5. To serve, arrange sliced chicken over greens; top with snow peas and oranges. 

This recipe originally aired in the August 2006 issue of Heart of the Home.

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